Ravioli Skillet
Recipe from Better Homes and Gardens

A pantry standout, canned beans are useful in many recipes like this low-fat ravioli and vegetable main dish. Prepare in just 15 minutes.


Ravioli Skillet

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Servings: Makes 4 servings
Total Time: 15 mins
Related Categories: Dinner, Easy and Quick Dinners, Quick and Easy Dinners, Quick and Easy Pasta Dishes, Ravioli, Tomatoes, Zucchini

 
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Ingredients
  • 1 14.5-ounce can
    Italian-style stewed tomatoes, undrained
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  • 1 14-ounce can
    vegetable broth
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  • 2 medium
    zucchini, halved lengthwise and sliced 1/2 inch thick (about 2 1/2 cups)
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  • 1 9-ounce package
    refrigerated cheese ravioli
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  • 1 15-ounce can
    white kidney beans (cannellini) or navy beans, rinsed and drained
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  • 2 tablespoons
    grated Parmesan cheese
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  • 2 tablespoons
    snipped fresh basil or parsley
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Directions
1.
In a large saucepan combine tomatoes and broth; bring to boiling. Stir in zucchini and ravioli. Return to boiling; reduce heat. Boil gently, uncovered, for 6 to 7 minutes or until ravioli is tender and broth mixture is slightly thickened, stirring gently once or twice.
2.
Stir beans into ravioli mixture; heat through. Sprinkle each serving with Parmesan cheese and basil.
3.
Makes 4 servings
Nutrition information
Per serving: Calories 335, Total Fat 11 g, Saturated Fat 5 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 58 mg, Sodium 1131 mg, Carbohydrate 47 g, Total Sugar 9 g, Fiber 7 g, Protein 19 g. Daily Values: Vitamin A 10%, Vitamin C 11%, Calcium 25%, Iron 17%. Exchanges: Vegetable 1.5, Starch 3, Fat 1. Percent Daily Values are based on a 2,000 calorie diet
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